Bengali Pulao with Cashews and Cauliflower

Ingredients

• 2 cups basmati rice
• 4 cups coconut water
• 4 cups water
• 1 cinnamon stick
• 4 large bay leaves
• 3 teaspoons kosher salt
• 1 small head cauliflower trimmed and cut into florets (6 to 7 cups)
• 2 tablespoons coconut oil
• 1 teaspoon ground cumin roasted preferred
• 2 teaspoons ground garam masala
• 1 teaspoon ground dried turmeric or 2-inch piece fresh turmeric peeled and grated
• 2- inch piece fresh ginger peeled and grated
• 4 cloves garlic peeled and grated, any green centers discarded
• 1 tablespoon tomato paste
• 1 tablespoon light brown sugar
• Juice and zest of 1 lemon
• 1 large red onion peeled and cut into thin slices
• 1½ cups roasted salted cashews
• Leaves of ½ bunch about 1½ ounces cilantro

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